Pea Proteins Isolate contain negligible to none amount of lectins as lectins are effectively eliminated by the extraction process.

Proteins in pea consist of approximately 55-65% globulins and 20-25% albumins with a minor proportion of prolamins and glutelins. These four proteins have different solubility in various solvents: globulins are soluble in dilute salt solution, albumins in water, prolamins in ethanol, and glutelins in dilute alkali solutions.

Since globulins take up the majority of the protein composition in peas, it makes the most sense economically to focus the extraction on globulins. Most (if not all) peas proteins in the industry are extracted by the use of dilute salt solution as the extracting agent (hence the extra load of sodium in virtually most of pea protein powders in the market).

Lectin is one of the albumins. Since the extraction of pea protein focuses on globulins, lectins are not present in the isolated proteins.

Furthermore, lectins are heat sensitive, water soluble, and mostly found in the outer hull of peas. The extraction process of pea protein starts with milling, wet filtration, then freeze drying. The milling mechanically removes the majority of lectins by removing the outer shells, then the long exposure to water during the wet filtration further removes any remnant of lectins, finally the selective extraction of globulins in peas leaves any trace of lectins, which are albumins, behind.

The testing of lectins in food is very expensive. Since the extraction process of pea proteins effectively eliminates lectins from peas, commercially produced pea proteins are not commonly tested for lectins.

Pea Protein is made from yellow field peas. The colors of yellow field peas vary depending on their chemical composition: total contents of flavonoids, phenolics, and starch content. The chemical composition of yellow field peas in turn can vary depending on growing conditions: more or less sunlight, moisture, and soil quality the peas are subjected to in a particular crop. In general, the higher the content of flavonoids and phenolics, the darker the color of field peas. Varying colors of field peas will yield varying colors of pea protein.

Every single batch of production is tested by third-party laboratory to verify that the supplement is free from any trace of gluten. Hope you like our product.

It is a popular misconception that the color of pea protein powders is an indication of the quality/shelf life of the powder, when in fact, the variation in the color of pea protein powders should be expected as nature intended.

Some pea protein manufacturers choose to bleach their pea protein to control the color consistency. Folona SoLo Pea protein only uses calcium salt to gently extract the protein. None of our products undergo bleaching as we believe in the power of knowledge and trust that our consumers will understand and appreciate our decision.”

Our Solo Pea Protein Powder is gluten free.
Every single batch of production is tested by third-party laboratory to verify that the supplement is free from any trace of gluten. Hope you like our product.

The iron is naturally from the pea. The calcium is enhanced during the processing. SOLO Pea Protein uses Calcium salt as the extracting agent to isolate protein from other components. Most (if not all) commercially produced Pea Protein use sodium salt instead for cost saving purposes. That is the reason why other brands have very high content of sodium. With SOLO Pea you get an extra boost of Calcium in your daily diet without having to worry about watching your sodium intake!

Not all peas are created the same. Our Pea Protein is made from organic yellow peas grown in organic farms in Canada, where prolonged extreme cold with frost depth exceeding 50 inches below the ground preserves key nutrients in the soil.

Dry Yellow Peas undergo a mechanical milling process to split and hull the pea seeds. The loosened hulls from the grain are then removed before the seeds are further milled into a fine powder. Yellow Pea flour contains about 22% protein and 55% starch. Salt solution is most often used to isolate proteins from pea flour. The trade-off for such clean extraction is a hefty load of sodium in the extracted proteins. Folona SoLo Pea Protein undergoes one additional step to gently remove the unwanted sodium via our pH - dependent water - based proprietary technology.

We are GFCO certified so we do not process anything with wheat or gluten.

We do have an allergen program SOP:
Our products are manufactured in a facility that also processes milk, eggs, tree-nuts (including coconuts and almonds) soy and sesame seeds.
There is as separate allergen-free production line dedicated for products with allergen-free claims. All incoming raw materials must have certificates of analysis showing free of allergens: dairy, nuts, and soy.
For every production, a sample of finished goods intended for consumers is taken post-production and tested again to verify allergen-free status.
Finished goods are approved for shipment to distribution center only after the test results came back clear.
The testing of lectins in food is very expensive. Since the extraction process of pea proteins effectively eliminates lectins from peas, commercially produced pea proteins are not commonly tested for lectins.

The shelf life of SoLo Pea Protein is significantly affected by temperature and relative humidity. With that being said there is not a definite answer to your question. But in general, if kept in the recommended condition (airtight, away from heat, direct sunlight and moisture, ambient temperature not exceeding 90F), an opened canister of SoLo Pea Protein should be good for 6-12 months.

Pea Protein is extracted by isolating the proteins in peas from the other components such as starch, carbohydrates, and fiber. Dried peas are milled into flour, which is then dissolved in diluted salt solution. The salt has high affinity for protein so it will precipitate the protein out from the solution. At this point, we obtain pea protein isolate.

SoLo Pea Protein undergoes an additional step: the sodium-bound protein solution is then processed in a salt removal chamber, where it is pushed through a resin column. The resin is all natural, obtained from the leaves of furcraea, a succulent plant native to South America. The resin acts as a biosorbent of sodium. In another word, as the sodium-bound protein solution passes through the resin column, the sodium was held back in the column leaving the pure protein to freely pass through.

Hydrolyzed pea protein is pea protein isolate that undergoes an additional step: the protein isolate is then mixed with a hydrolyzing agent. The most commonly used agent is HCl, a strong acid to break down the protein isolates into its smaller building blocks, i.e. amino acids. Hydrolysis of protein is invented as a solution to those whose digestive systems are not capable of digesting protein. Although it helps increase digestibility of Pea Protein, hydrolysis comes with a significant drawback: that is in the process of breaking down protein, it also destroys certain vitamins and amino acids. Basically, hydrolysis diminishes the finished product’s total amino acid composition.

Signs that your digestive systems are struggling to digest protein include: excessive gas and bloating, painful bowel movement and/or diarrhea.

If you don’t experience any of the symptoms listed above when consuming Pea Protein Isolate, we recommend sticking with the wholesome, unaltered protein isolate for its superior nutrients composition.

Our Solo Pea Protein contains only one ingredient - pure protein extracted from organic yellow peas grown organically in Canada farms. The peas are milled by mechanical force and the proteins are extracted by water-based solvent. Solo Pea Protein is free of synthetic additives and preservatives.

Our product is non-GMO. It does not contain Maltodextrin. Hope you like our product.